Snapper With Almonds Food

PAN-FRIED FISH ALMONDINE

Steps:

• First make the almondine breading by placing Panko breadcrumbs, lemon zest, and sliced almonds into a food processor.
• Pulse until it reaches a fine consistency. *The breading adheres to the fish better this way.*.
• If applicable, debone the fish and remove the skin.
• Salt and pepper the fish, to taste.
• In a small bowl, mix eggs and water together to make an egg wash.
• Place flour in a shallow pan.
• Place the almondine breading in another shallow pan.
• Dredge each fish fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. If you aren't going to fry these right away, store them in the refrigerator at this point.
• Preheat saute pan using medium heat.
• Add the butter and melt, being careful not to burn.
• Place fish in hot butter and cook on each side until golden brown, about 3 minutes on each side, which is an average time. Depending on how thick your fish is, you may need to either shorten or lengthen the time.
• Optional: Sprinkle chopped parsley on top of the fish before serving.

FISH WITH TOASTED ALMONDS

Steps:

• Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
• Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
• Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

GRILLED RED SNAPPER WITH SMOKED ALMOND-HERB-GARDEN CHIMICHURRI

Steps:

• Prepare the fish:
• Set the fish on a wire rack and let sit until dry, about 30 minutes, turning once or twice. Make five 1/4-inch deep slashes into the flesh on both sides. In a small bowl, combine the jalapeño and garlic and season with salt and pepper. Rub the mixture into the slashes and any remaining into the cavity. Add the lemon and shallot slices to the cavity. Rub the fish all over with oil and season generously with salt and pepper.
• Light a grill and wire-brush any debris from the grates. Wipe off any debris and rub the grates generously with oil. Alternatively, rub a large fish basket with oil and add the fish.
• Grill the fish over medium-high heat covered, without touching for 15 minutes, until lightly charred and the skin releases from the grates easily. Using a carving fork, carefully lift the fish and slip a large spatula underneath. Gently flip the fish and grill the other side until the skin releases and the flesh is cooked through, about 15 minutes longer. Transfer the fish to a platter and let sit for 10 minutes.
• Meanwhile, prepare the chimichurri:
• In a bowl, combine the herbs, almonds, shallot, lemon juice and olive oil and season with salt and pepper.
• Using a spoon, pull out the row of pin bones that run along the top ridge of the fish. Carefully separate the top fillet from the center bone and transfer it to a plate. Lift the bone and discard. Transfer the bottom fillet to the platter. Serve with the Chimichurri sauce and lemon wedges.

ALMOND-CRUSTED SNAPPER

Steps:

• Preheat the oven to 400 degrees. Place the nuts in a large skillet over medium heat and cook, shaking or stirring occasionally, until the nuts are brown, about 3 to 5 minutes. Place in a food processor and pulse until ground. Place the almonds, roasted garlic, mustard, virgin olive oil, parsley, rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a bowl and mash to a paste. Place a large cast-iron skillet or other heavy ovenproof skillet over medium-high heat and when it is hot, add the olive oil. Sprinkle the snapper with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to the pan, skin side down, and cook until skin is crisp, about 2 minutes. Turn the fillets over and spread the top with the almond mixture. Place in the oven and bake until the crust is well browned, about 6 minutes. Serve on a large platter.

PANFRIED GROUPER WITH ALMONDS

Steps:

• Rinse the fillets and pat them dry with paper towels. Check the fish for bones and remove with tweezers, if necessary. In a food processor, combine the almonds, allspice, salt, pepper, cayenne, cumin, and paprika. Pulse until finely ground, but do not over process or the nuts can become oily. In a shallow baking dish, spread out the nut spice mixture. Dredge the fillets in the mixture, one at a time, shaking off the excess.
• In a large heavy skillet, heat the olive oil over medium high heat. Fry the fillets for about 3 minutes on each side, until light brown. With a slotted spatula, remove the fish to a warm platter or individual serving plates and scatter with the parsley sprigs. Serve with wedges of lemon.

SNAPPER WITH ALMONDS

Steps:

• 1. In a nonstick frying pan, toast the almonds over medium heat. Set aside.
• 2. Warm the olive oil and butter in the frying pan. Add the snapper skin-side up. Season with salt and pepper. Cook 4 minutes on each side. Transfer the fish to a warm serving plate and cover loosely with foil.
• 3. Add the lemon juice to the pan and whisk to blend with the pan juices. Pour over fillets, add the chopped parsley, and sprinkle with the toasted almonds. Serve immediately.

SNAPPER ENCRUSTED WITH ALMONDS

Steps:

• Heat the oven to 500°F. Mix the mayonnaise, garlic, lemon juice, hot pepper sauce, salt, and pepper in a bowl set aside. Place the almonds on a length of plastic wrap or wax paper. Make 4 slits through the fleshy parts of the fish on each side, cutting through to the bone. Brush the mayonnaise mixture over both sides of the fish, leaving the head and tail uncoated. Roll the fish in the almond meal, making sure that all of the mayonnaise-coated parts are covered. Place the fish on a rack set on a rimmed sheet pan, as if it were swimming, spreading open the sides of the interior cavity to help the fish balance spray with oil. Bake until the nut-covered skin is crisp and the flesh exposed by the slits appears cooked, 15 to 20 minutes. Transfer the fish to a platter, using 2 spatulas. To serve, lift the flesh of the fish from the bone with a spatula, using the cuts in the sides to help separate it into portions.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SNAPPER ENCRUSTED WITH ALMONDS

Steps:

• Heat the oven to 500°F. Mix the mayonnaise, garlic, lemon juice, hot pepper sauce, salt, and pepper in a bowl set aside. Place the almonds on a length of plastic wrap or wax paper. Make 4 slits through the fleshy parts of the fish on each side, cutting through to the bone. Brush the mayonnaise mixture over both sides of the fish, leaving the head and tail uncoated. Roll the fish in the almond meal, making sure that all of the mayonnaise-coated parts are covered. Place the fish on a rack set on a rimmed sheet pan, as if it were swimming, spreading open the sides of the interior cavity to help the fish balance spray with oil. Bake until the nut-covered skin is crisp and the flesh exposed by the slits appears cooked, 15 to 20 minutes. Transfer the fish to a platter, using 2 spatulas. To serve, lift the flesh of the fish from the bone with a spatula, using the cuts in the sides to help separate it into portions.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

FISH - RED SNAPPER ALMONDINE - JERRY RECIPE

Steps:

• Dip the fillets in flour, season with salt and pepper and saute in butter (fresh about 10 min. per inch-frozen about 20 min per inch) Meanwhile, chop the almonds and brown them in melted butter. Remove the fillets to a hot platter and add the almonds to the pan in which the fish was cooked. Add the lemon juice, heat the mixture through, and pour over the fillets. Variation, Add 1/4 cup dry white wine to the pan juices along with the almonds and the lemon juice. Quickly bring to a bubbling boil and pour over the fillets